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Bok Choy

Facts:

Bok Choy is a variety of Chinese cabbage that has been harvested for over five thousand years!

You can use the leaves and stalks.

They are mild in flavor and can be used in stir frying, braising, soups, or raw.

Prep Tips:

Do not wash until ready to use.

Storage Tips:

Store in a plastic bag inside refrigerator.

Harvest Season:

October-November

Farm Recipe:

GARLIC BOK CHOY

1/2 tablespoon olive oil
1 cloves garlic, minced and 1/2 tablespoon minced fresh ginger
1 tablespoon soy sauce
1/2 pounds bok choy (about 1 medium bunch), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
1/4 t red pepper flakes
1/4 t toasted sesame oil
Salt

In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

Turn off the heat, stir in the sesame oil, and season with salt if desired.

Serve with rice or rice noodles

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